Chisel grind Traditional?

[Kershaws]

So a buddy of mine got a gift from a friend, it was a Victorinx... Daypacker I believe? Well he hated the fact that it does not lock, so he gave it to me, this knife looks pretty traditional to me, I don't own any other traditionals (For now ) I started to sharpen the blade, and before I started to sharpen the other side, I realized it was chisel grind, first chisel grind I've held in my hand. I've seen a lot of hate towards that type of edge. Have any of you guys had a chisel grind traditional? Did you use it for a specific purpose?
The blade on it is small, 1.9 inches, it looks pretty ridiculous on a 4 inch handle, but I don't mind, heres some pics, what would you guys think of this one?:
(The one in the middle)

 

[jujigatame]

I've got the Gardener from Vic, same handle just with sheepsfoot blade. It has the same grind as the knife you reference. I imagine Vic do it that way as a time and cost saving measure. They're inexpensive knives and can still be plenty sharp with only the one grind and edge bevel. Plus, the blade is so thin that having a chisel grind is not nearly as noticeable as it would be on other more modern folders with larger, thicker blades. The blade to handle ratio isn't great but the handle length is enough to give a full grip.

 

[yablanowitz]

It's probably intended as a budding knife for horticulture. Those are usually chisel grind for better depth control when laying open bark to make a graft. Long handle for comfort in sustained use, short blade for small, precise cuts. I have a few horticulture/floral knives, one is a single-blade Victorinox, and all are chisel grind.